Salmon Patty Recipe
These Southern-style Salmon Patties are crispy on the outside, tender on the inside, and made with simple pantry staples. Perfect for a quick weeknight dinner, they’re budget-friendly, full of flavor, and easy to make with step-by-step tips for success every time.
Servings: 8 patties
Ingredients
- 15 ounces boneless pink salmon 3 - 5-ounce cans (or 6 2.5-ounce pouches; a 14.75-ounce can)
- 1 sleeve saltine crackers crushed *see note
- 1 tablespoon all-purpose flour
- 1 large egg well beaten
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon onion powder (or ¼ cup diced green or yellow onions)
- 1 teaspoon old bay seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For Frying (I use a 12 skillet and fry 4 at a time)
- ½ cup vegetable oil
- 2 tablespoons butter
Instructions
- Drain the salmon and pat dry with a paper towel. Add the salmon to a large bowl. (If using a can with bone in, remove the skin and bones, if desired.)
- Add the crushed crackers, flour, beaten egg, mayonnaise, lemon juice, onion powder, old bay seasoning, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes before making the patties.
- Scoop a scant 1/3 cup of the mixture into your hands and form into a patty. You will get about 6 to 8 patties depending on how thick you like them. Place the patties in the fridge for 10 - 15 minutes to allow them to firm up.
- In a large skillet, over medium heat, heat the oil and butter. Work in batches to brown the patties on both sides, about 4 to 5 minutes on each side.
- Drain on paper towels and serve warm
Notes
Salting Cracker Note: I like to use a whole sleeve of saltine crackers for a crisp and crunchy salmon patty—that texture is part of what makes these so good! If you prefer a softer bite, you can start with ½ to ¾ of a sleeve and add more until the mixture holds together the way you like. I usually crush mine right in the sleeve using my hands—just until they’re mostly fine crumbs with a few little chunks for texture. You can also use a rolling pin, food processor, or even the bottom of a can to crush them more finely. But if you’re like us and enjoy those crispier bits, the hand-crushed method gives the best results.How to Air Fry Salmon Patties To air fry salmon patties, preheat the air fryer to 390°F. Lightly spray the basket with nonstick cooking spray or brush it with a bit of oil to prevent sticking. Place the patties in a single layer; avoid overcrowding them (you may need to work in batches). Spray the tops of patties with cooking oil. Then air fry for about 6 minutes, flipping and spraying again. Cook for an additional 2-3 minutes, or until they’re golden and heated through. TIP: Every air fryer is a little different, so keep an eye on them toward the end.
How To Bake Salmon Patties Follow the recipe instructions for mixing and forming the patties, but instead of heating oil in a skillet, preheat your oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Arrange the salmon patties in a single layer, making sure they’re not touching. Lightly spray the tops with cooking spray or brush them with a bit of oil to help them crisp up. Bake for 15 to 18 minutes, until the patties are golden and heated through.
Nutrition
Serving: 1patty | Calories: 75kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg
Find it online:
www.soulfullymade.com/salmon-patties/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/salmon-patties/